CSA: Week 19, what to *do* with carrots

So many carrots. But first, the week’s haul:

-1 butternut squash
-1 head of cabbage
-3 leeks
-3 hot peppers
-4 white potatoes
-3 daikon radishes
-1 bunch arugula

At this point the carrots were starting to panic me. I had received them most weeks since august, and while we’d tried to eat carrot sticks whenever we remembered, and they were keeping very nicely in the produce drawer, I was up to about 4 pounds. There aren’t many things I dislike, but cooked carrots are high on the list. And I don’t really love many of those sweet soups (squash, carrot, etc.). I’ve since received several more pounds of carrots, but it’s no longer a problem, because: Grated carrot salad.

Obviously I’d eaten carrot salads in France, but for some reason it hadn’t occurred to me to dispose of bulk quantities of carrots this way. Maybe because I always forget that the cuisinart makes tasks like this easy? I started small. Five carrots are pictured but I only used four.

Peeling them was the most time-consuming part. After about 60 seconds of grater-plate cuisinart action (sounds dirty!) I had this:

I made a 1-to-1 dressing of peanut oil and cider vinegar, with a bit of dijon mustard and very, very finely minced garlic. (For four smallish carrots I used 1 tablespoon each of oil/vinegar; about a teaspoon of vinegar and 1 clove of garlic. The carrots give off a lot of juice once they’re salted, so that was just enough, though I’d go a little heavier next time.)

Mix dressing. Dress carrots. Add lots of salt and pepper and let it sit at least half an hour or so, to get nice and juicy and well-combined. I had trouble staying away from the bowl, as you can see from how much carrot I had to begin with:

And how much was left by the time Ben got home (that is a large bowl):

It was one of those nights when you’re too tired to eat anything complicated, much less cook, so I made a green salad and toasted cheese on bread, plus the carrot salad, and we ate our veggie plates in front of the fire. And then the next day I wolfed the rest of the carrots, and made another batch within a week. And I’m craving it again.

This is so easy, people. Go try it.

4 thoughts on “CSA: Week 19, what to *do* with carrots”

  1. You might also try a curried carrot soup! I don’t like sweet versions of carrots either, and don’t particularly like them cooked. A curried soup is delicious though (and not sweet).

  2. Try this….The rutabags give it a unique flavor that I love!

    2lbs rutabagas, peeled and cut in 1-1/2 inch pieces
    6 carrots, peeled and cut in 2-in pieces
    1 onion, sliced
    6 tablespoons of butter
    2 tablespoons brown sugar
    Salt, pepper and nutmeg to taste.

    Boil veggies until tender.
    Puree in food processor with remaining ingredients.

    Note: can be made in advance and reheated on stove or in the oven.

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